Cherry Almond Glazed Donuts
You can't go wrong with the combination of almond and cherry in these light and airy almond cherry glazed donuts that are a cinch to make!
Servings: 16 donuts
Ingredients
Batter Ingredients
- 1 cup maraschino cherries primarily drained and blended with an immersion blender until smooth (save the syrup)
- 6 tablespoons butter melted
- 1 tablespoon oil
- ¾ cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup Greek yogurt
- 2 ¼ cup all purpose flour
- 1 ⅓ teaspoon baking powder
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- additional cherry syrup
Cherry Glaze Ingredients
- 4 tablespoons butter softened
- 2 cups powdered sugar
- ¼ cup cherry syrup from cherries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
- In a large bowl, combine butter, oil, sugar, eggs, vanilla, almond extract, and yogurt. Whisk until smooth. Stir in blended cherries.
- In a separate bowl, combine flour, salt, baking soda, and baking powder. Add to wet ingredients and stir until fully incorporated.
- You may want to add just an additional ½ tablespoon of cherry juice here to amp up the flavor a little more if you’re a guy or gal that gives the batter a taste test.
- Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.
- While the donuts finish cooling, mix softened butter, powdered sugar, vanilla, and cherry syrup for a glaze. If you dig a thicker glaze, add a touch more powdered sugar. Dig a thinner glaze? Add more cherry syrup. Whisk until smooth.
- Dip cooled donuts in the glaze. I only did one side, but you can totally flip them to fully coat. If you choose to do both sides, you will need to double the glaze recipe.